Although multiple clinical trials have been reported studying the effects of turmeric and turmeric-derived curcuminoid containing extract on pain by various study designs (including both acute and chronic pain), with the most consistent positive pain reduction benefits at turmeric or curcuminoid levels above normal dietary intake estimates, studies assessing the combination of black pepper and turmeric at culinary relevant levels for pain remediation benefits are needed. As black pepper is reported to 'enhance' the effects of co-consumed compounds, we are testing whether consumption of black pepper alters the pain alleviating effects of turmeric when consumed at levels representative of potential dietary intakes.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
DOUBLE
Enrollment
30
Three amounts of dietary turmeric will be tested: 1) turmeric 300 mg/day, 2) turmeric 1 g/day, 3) turmeric 3 g/day.
Three amounts of dietary turmeric (300mg/day, 1g/day or 3g/day) with black pepper (300 mg) added to the turmeric.
University of Alabama at Birmingham
Birmingham, Alabama, United States
Pain Intensity
Self-reported pain according to Numeric Rating Scale (NRS), score from 0 = no pain, 10 = worst pain, within each 7-day intervention (placebo, turmeric, turmeric+black pepper)
Time frame: 7 days
Physical Activity
Minutes of physical activity per week at moderate and vigorous intensity physical activity levels, and minutes of sedentary behavior, assessed via accelerometry
Time frame: 7 days
Pain Survey
Time frame: Once per week during the 3 week (21-day) study
Insulin
(uU/ml)
Time frame: Baseline and every 7 days during the 21-day study
C-reactive protein
(ug/ml)
Time frame: Baseline and every 7 days during the 21-day study
IL-6
Interleukin 6 (pg/ml)
Time frame: Baseline and every 7 days during the 21-day study
IL-10
Interleukin 10 (pg/ml)
Time frame: Baseline and every 7 days during the 21-day study
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